Summer Replay: Beer Tasting at Mallaskoski Brewery

Brewmaster Jyri Ojaluoma takes me back in time to the re-birth of Mallskoski and their Kuohu beer. We discuss brewing techniques and tricks and review the 1st Lakeuden Panimojuhlat (Beer Festival) in Seinäjoki.

Show Notes

Situated on the banks of the river Seinäjoki, on the outskirts of the town of Seinäjoki, is the Mallaskoski Brewery, Bar and Restaurant, or Mallaskoski panimoravintola. It was reopened in 1998, and saw the rebirth of a previously existing Mallaskoski business and the reincarnation of the Kuohu beer brand.

When I spoke to Jyri, he explained the currently set-up at Mallaskoski: 2,000 litre brewing vats and 9 fermenters, with which he can produce 350–450,000 litres per year. We also talked about the Panimoravintola which, in the Summer, has a wide range of outdoor events e.g live bands, barbecue and brunssi.

Instagram 21.1.16: Recording episode 31 of the podcast @mallaskabacka bar learning about beer and #mallaskoskibrewery It’s hard work making this podcast you know? 😉

Jyri also Lakeuden Panimojuhlat, the beer festival that he helped organise, which was held for the first time in January 2016. It saw both brewers and beer aficionados coming to Seinäjoki, some having travelled hundreds of kilometres, to ensure a sold-out inaugural event.

I asked Jyri to explain just how beer is made, although it only has four main ingredients: water, malted barley, hops and yeast, it’s both simple and complicated to brew. Jyri explains some of the unusual things that he, and his fellow Brewmasters, add to their recipes to create something unique. He also explains the origins of Indian Pale Ale and American Pale Ale.

Finally, Jryi gave a guided beer sampling, where we compared Kuohu Amber Lager and the new Mosaik Wheat Lager (now available in shops and bars as Rainy Summer.)